Costa Rican Vegetable Salad

Prep: 15 minutes


We just returned from a fantastic week in Costa Rica on a McDougall Adventures vacation. They prepared many delicious vegetable salads while we were there using hearts of palm. This is a variation on one of those salads.


  • 14 ounce can hearts of palm, drained, cut into 1/4 inch rounds
  • 15 ounce can black beans, drained and rinsed
  • 2 cups frozen corn kernels, thawed
  • 2 large tomatoes, chopped
  • 1/2 cup sweet onion, chopped
  • 1/2 cup fresh cilantro, chopped
  • 3 tbsp fresh lime juice
  • 2 tbsp rice vinegar
  • 1 tsp soy sauce (optional)
  • freshly ground pepper


Combine all ingredients in a bowl. Toss to mix. Serve immediately or refrigerate until serving time.